The olives are harvested. For debittering they are pickled for several month in brine made of sea salt, water and wine vinegar. This step lasts a little longer for the Kalamata olives than for the green Amphissa olives. Next, they are pitted, mixed and refined with extra virgin olive oil and Mediterranean herbs. Finally, the olives are filled into jars.
Country of origin
Origin of the main ingredients
After opening store jar in a cool place and use up as soon as possible
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